Don't even think about packing a picnic or leaving town this Memorial Day weekend, or any weekend this summer for that matter, without this tried-and-true, friend-favorite recipe for my Tarragon Shrimp Salad Rolls. So simple and they travel so well, you can enjoy these tasty treats at the park, by the pool, on the boat or wherever your long weekend plans take you. Find the recipe below, and as a bonus, I also included a crisp green bean salad recipe that you can pair with this dish to make a lovely, summery meal. No reheating required! Happy Memorial Day!

Make sure shrimp is dry, then scatter on a sheet pan. Drizzle with extra virgin olive oil and season with salt and pepper. Toss to coat shrimp evenly. Use two sheet pans if necessary so shrimp can lay flat in an even layer. Place shrimp in the preheated oven and cook until bright pink. Smaller shrimp will cook faster, about 6-8 minutes. Larger shrimp might need as much as 8-10 minutes. Allow shrimp to cool for about 5-10 minutes after cooking until it's cool to the touch.

Meanwhile, in a large mixing bowl, combine mayonnaise, Dijon mustard, chopped tarragon and freshly squeezed juice from half the lemon. Season sauce with salt and pepper to taste.

Once shrimp is cool to the touch, cut into small pieces. Place into the mayonnaise mixture. Stir to combine well. Check seasoning and add more lemon juice, salt or pepper if necessary.

Shrimp mixture can be wrapped and chilled up to 5 days at this point.

Just prior to serving, melt the butter. Brush it on the insides of each bun or roll and place them on an outdoor grill or indoor grill pan. You can also place them on a sheet pan and set under the broiler. Cook just until grill marks form or butter is turned golden brown.

Instructions:
Bring a large pot of water to a boil. While waiting, fill a large bowl with ice water and set near the sink.

Once the water is boiling, add the green beans and cook for 3-4 minutes until bright green in color but still slightly crisp. Strain from the hot water, then immediately plunge the beans into a large bowl of ice water. Let them sit in the cold water for 3-5 minutes until chilled all the way through (bite into one to check). Strain from the ice water, remove any whole pieces of ice, and pat green beans dry with clean kitchen towels.

Transfer green beans to a mixing bowl and toss with the whole grain mustard and red wine vinegar to coat evenly. Season with salt and pepper to taste. Package up and chill until ready to eat. These serve perfectly well cold, so no need to reheat.

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Hi! I'm Emily, and this is the official blog of Guest Chef, my personal chef and catering business serving Metro Detroit. As much as I love to cook for people, I also love inspiring others to cook great food for themselves and their friends and family. Which is why I share recipes, tips and inspiration here. Follow along and let's cook something great together!